Chicken Fricassee
Growing up my Mum made a microwave version of Chicken Fricassee – and it was delicious. This version isn’t as quick as the microwave version – but is just as delicious!
Method
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Remove the skin and the fat from the chicken and place it in a pan with the chopped onion, celery, mushrooms, carrots, potatoes, water and crumbed chicken stock cube.
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Place a lid on the pan and bring to the boil.
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Reduce the heat and simmer uncovered for 30 - 40 minutes or under chicken pieces are tender.
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Remove the chicken from the pan.
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Blend the flour with the milk until smooth and stir into the liquid until the mixture boils and thickens.
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Remove the meat from the chicken bones or chop up the breast and return the meat to the pan with the parsley and season to taste.
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Serve with hot rice and seasonable vegetables.
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Remove the skin and the fat from the chicken and place it in the slowcooker with the chopped onion, celery, mushrooms, carrots, potatoes, water and crumbed chicken stock cube.
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Cook on low for four hours.
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Remove the chicken from the slowcooker.
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Blend the flour with the milk until smooth and stir into the liquid until the mixture thickens.
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Remove the meat from the chicken bones or chop up the breast and return the meat to the pan with the parsley and season to taste.
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Serve with hot rice and seasonable vegetables.
Recipe Hints and Tips:
- This recipe can be frozen.
- Cool to room temperate and seal in a zip locked bag for up to three months.
